Fruitful Freedom Mini-Cheesecakes
The 4th of July marks America’s commitment to “life, liberty, and the pursuit of happiness”, and these patriotic delights salute all three! Bring sweet life to the party with a choice of fruitful treats that will dazzle and delight.
IngredientsFor the base:
- 1/2 cup rolled oats
- 1/2 cup almonds
- 1 cup of medjool dates, pitted
- Pinch of salt
- 1 1/2 cups raw cashews, soaked and drained
- 1/4 cup maple syrup or honey
- 3/4 cup full-fat canned coconut milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- ½ banana, chopped
- 1 tablespoon Organic Berry Power™ powder
- ¼ cup freeze-dried strawberries
- ¼ cup fresh strawberries, chopped
- 2 teaspoons Blue-Green Algae powder
- ¼ cup freeze-dried blueberries
- ¼ cup fresh or frozen blueberries
InstructionsMake the base:
Add oats and almonds to a food processor and pulse until roughly chopped. Add pitted dates and process until fully combined and mixture sticks together when pinched. Line a 12-cup muffin tin with cupcake liners. Divide mixture between each well and press down to form a base.
Make the white filling:
Add all ingredients to a blender and blend until creamy. Add chopped banana to the bottom of 4 wells of the muffin tin and pour 1/3 of white mixture on top.
Pour 1/3 of the mixture from the blender into a separate bowl, and leave 1/3 of the mixture in the blender.
Make the red filling:
Add the Organic Berry Power™ powder and freeze-dried strawberries to the blender and blend until creamy. Divide chopped strawberries between 4 muffin tin wells, then pour red filling on top.
Make the blue filling:
Transfer the reserved 1/3 of mixture back to the blender. Add the Blue-Green Algae powder and freeze-dried blueberries and blend until creamy. Divide fresh or frozen blueberries between 4 muffin tin wells, then pour blue filling on top.
Place full muffin tin in freezer overnight. Remove from freezer 5 minutes before serving.